Best Cantaloupe With Ricotta And Pistachios Recipes

Cantaloupe and Prosciutto with Basil Oil image

Yield Serves 4

Number Of Ingredients 6

2 tablespoons pine nuts
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1 cantaloupe
1/2 pound thinly sliced prosciutto
2 ounces crumbled ricotta salata or feta (about 1/4 cup)

Steps:

Preheat oven to 375°F.
On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.

Melon and Cucumber Salad image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 5

1/2 each golden watermelon, cantaloupe, canary melon, and Honey Kiss or Sugar Kiss melon, peeled, seeded, and cut into 1/4-inch slices
1/2 English cucumber, peeled and thinly sliced
Flaky sea salt, such as Maldon, and freshly ground pepper
Extra-virgin olive oil
Fresh mint leaves, for serving

Steps:

Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.

Ricotta With Cantaloupe, Pistachios, and Prosciutto image

Provided by Melanie B.

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup part-skim ricotta cheese, fresh
1 tablespoon honey
1/2 cup cantaloupe, shaped into balls
2 tablespoons pistachios, chopped
1/4 cup prosciutto, chopped
1/4 teaspoon salt